Chai Spiced Milk and DIY Plant-Milk Tips

I’m still celebrating World Plant-Milk Day (or Week, as the case may be). If you’re new to the event, and wondering what I’m talking about, then catch my post from earlier this week. If you’re ready for some advice on making your own plant milk, then read on.

Tips for the best homemade plant-milk:

The ratio for making nut or seed milk is 1 part nuts/seeds to 3 parts water. Use less water if you desire a thicker, richer beverage.
Soaking the nuts or seeds beforehand makes them easier to digest and softens them for blending.
Storing pre-soaked nuts or seeds in the freezer allows you to make milk at a moment’s notice.
You can strain your blended nut/seed milk with a nut milk bag. (I’ve heard that paint strainer bags also work but I haven’t tried them). Alternatively, use cashews as your base because they blend in fully and don’t need to be strained out.
Homemade plant-milk stored in the fridge between 35 and 41ºF should last up to 5 days (according to VeganMilker).

You can make plant-milk as neutral-tasting as possible so it can be used in sweet or savory dishes. But it’s also fun to add flavorings to the blender for an instant, delicious beverage. Being a huge fan of chai lattes, I like adding chai spices to my milk and either heating it on the stove or adding ice for cool refreshment.

Chai Spiced Milk

3.5 cups water (filtered is best), divided
1 cup raw cashews
4-5 pitted dates
1/8 teaspoon clove powder
1/4 teaspoon cardamom powder
1/4 teaspoon ginger powder
1/2 teaspoon cinnamon powder
1/2 teaspoon turmeric powder, optional
1/2 teaspoon vanilla extract
pinch sea salt

Boil 3 cups of water. Add the cashews to a bowl and cover with 1 cup boiled water. Add the dates to a small bowl and cover with 1 cup boiled water. Add the spice powders to a small bowl and cover with 1 cup boiled water. Let the three bowls sit for at least 30 minutes, or up to 1 hour.

Strain the cashews and add them to the jug of a high-speed blender. Add the dates and their soaking water to the blender. Add the spiced water to the blender. Add the vanilla, salt, and remaining 1/2 cup water to the blender. Blend on high until smooth and frothy.

Serve over ice, or gently heat in a pot on the stove over medium-low heat until warm. Serves 2.

Until next time, happy non-baking!

World Plant Milk Day Celebrated with Easy Plant Milk Recipe

Aug22

World Plant Milk Day and Easy Plant Milk Recipe

Happy World Plant Milk Day! So, what is World Plant Milk Day?

According to the website National Today, the day is “a worldwide campaign to transition from consuming whole fat milk to plant-based milk. Health experts, environmental activists, and some industry experts campaign and encourage people to learn about plant-based milk and how they won’t be missing out on taste or nutrition (because) plant-based milk is rich in nutrients.”

When the holiday was created in 2017, it was a chance to motivate people to switch from dairy milk to plant-based versions. At that time there were quite a few milks with plant ingredients, which was considerably more than when I ditched dairy in the 1990s.

Currently there is an abundance of plant-based milks to choose from in most markets, so using it instead of animal milk is easy. You will find plant-derived milks made from all manner of nuts and seeds, including hazelnuts and sunflower seeds. Milk alternatives are also based on oats, soy, rice, coconut, hemp, peas, and bananas (yes, I said bananas).

But, you don’t have to go out and buy milk just for today’s celebration. If you have a jar of nut or seed butter in your cupboard then you are on your way to enjoying the easiest milk ever. All it takes is 1 tablespoon of nut (or seed) butter to 1 cup of water. Blend the two ingredients in a high-speed blender for almost a minute until the mixture is creamy and well incorporated.

Some tips: use a creamy (not chunky) nut butter and filtered water for best results. You can also flavor your beverage by adding 1/2 teaspoon of liquid sweetener, a dash of vanilla, and a pinch of salt before blending. If you are daring, or live with a chocoholic like I do, then add 1/2 ounce of cocoa powder and a smidge more sweetener for a chocolate milk with no additives or strange sounding ingredients.

Not only is today, August 22, the opportunity to try plant-based milk. But on World Plant Milk Day’s website they encourage you to switch to plant-based milk for a week with their 7 day dairy-free challenge. So, come back to my blog throughout the week and I’ll offer tips and recipes involving plant-based milk to help make your challenge less challenging.

Until next time, happy non-baking!

Image courtesy of phasinphoto at FreeDigitalPhotos.net

Ice Cream Musings on a Snowy Day

Feb23

plant-based frozen treats

It is snowing outside today, so I am dreaming … dreaming of a warm summer day where I am eating ice cream. The day is hot enough that the melting ice cream drips down my chin. The cool ice cream refreshes and quenches my parched mouth. I also dream of the flavors of drool-worthy nondairy ice creams.

To discover some of the newest plant-based ice cream options, I examine the article “5 creative plant-based frozen treats” written by the New Hope Network Staff. It has me looking forward to warmer days when I can indulge in sweets from the freezer. The author describes these “palate pleasers to try the next time you’re craving a delectable dessert.

Frill: Promoted as healthy ice cream, these frozen desserts are made from whole fruits, vegetables and other ingredients, and packed with 8-9 grams of soluble fiber per serving. More than just a frozen treat (it’s sweetened with dates!), the product is also a versatile ingredient for smoothies, sauces or even cocktails.” Enjoy tempting flavors, such as Bursting Berries and Intense Chocolate.

“Cado: The superfood properties of avocados are yours for the taking with these creamy, non-dairy frozen pints, which are made from both pureed organic avocado and avocado oil for a true, plant-based sweet indulgence that is good for body and soul. Four new flavors launched earlier this year (Vanilla Bean, Java Chip, Cherry Amaretto and Salted Caramel), making a total of seven new ways to eat avocado.

Oatly: This oat milk stalwart has once again demonstrated how the power of oats can be harnessed into a plant-based, non-GMO and nut-free product line, this time in the form of an oatmilk-based frozen dessert. Made using highly refined coconut oil and packaged in a 100% recyclable paper carton sourced from sustainable forests, this nondairy ice cream comes in seven crowd-pleasing flavors: Vanilla, Chocolate, Strawberry, Coffee, Mint Chip, Chocolate Chip and classic Oat.

Daiya: Daiya, a longstanding champion of plant-based living, has released a new line of dessert bars that mark its first foray into the nondairy ice cream category. Made with coconut cream, tapioca syrup and fair-trade cocoa butter and powder, among other ingredients, the bars also have an added boost of fava bean protein. And with flavors such as Chocolate Fudge Crunch, Classic Vanilla Bean, Salted Caramel Swirl and Espresso Coffee, these desserts are truly indulge-worthy.”

Coolhaus nondairy ice cream

Coolhaus: “Launched a line of dairy-free pints this year that are unique in that their first two ingredients are non-GMO yellow peas and organic whole grain brown rice. These plant-based pints come in six inventive flavors (Salted Caramel Crunch, Dirty Mint Chip, Cookie Dough Lyfe, Chocolate Campfire S’Mores, Peanut Butter Fudge Chip, Chocolate Sandwich Cookie Crumb and Mocha Marcona Almond Fudge).”

This post (or portions of this post) was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people. Images courtesy of New Hope Network. #NewHopeInfluencer #DecadentVegan

New Vegan Dairy Products

Jul14

New Plant Based Dairy Products

The world of vegan dairy options is rapidly expanding. When I first went dairy-free there were only a few companies with milk and cheese offerings, and you could forget about alternatives for butter and yogurt. Nowadays, shopping for vegan dairy products is exciting, with some products out-doing their non-vegan counterparts. Many of my recipes have “non-dairy dairy” ingredients, and here are a few of the newest that were spotted at Natural Products Expo West 2019 by Jenna Blumenfeld of New Hope Network.

“Culina Botanical Yogurt Alternative

One of the best nondairy yogurts we’ve ever tasted, Culina won us over with its ultra-creamy cultured coconut base, floral botanical add-ins (the Strawberry Rose flavor was beautiful) and lack of plastic packaging. Instead, each yogurt is packaged in a terra cotta flower pot lined with a food-safe, biodegradeable glaze.

Mooala Organic Oatmilk Unsweetened Coconut

Oatmilk was a trending plant-based dairy option at Expo West, and Mooala earns points for launching an unsweetened, USDA Organic blend. This version is blended with organic coconut cream for improved consistency.

Malk Sprouted Organic Oat Malk Original

This brand’s dedication to simple formulations and conscious sourcing shine through with this USDA Organic, sprouted oatmilk. Bonus: Malk also pursued The Detox Project’s Glyphosate Residue Free Certification to quell worries about glyphosate-contaminated oats, which is printed on the back of the product packaging.

Milkadamia Macadamia Buttery Spread

Milkadamia Macadamia Buttery Spread

This beloved nondairy milk brand launched a plant-based buttery spread at Expo West that employs silky, rich macadamia oil to add body and flavor. We also like how no palm oil is used in this formulation.

Cultured Cashew Brie Alternative Beet Blush

The fermentation experts at Wildbrine bring their expert knowledge of microbes into the plant-based dairy category with this excellent cashew brie. Tinted with a hint of beets, this USDA Organic plant brie will steal the limelight at cheese parties.”

Vegan Dairy Fair Offers Tempting Treats

May5

The Doctor and The Chef demo at Vegan Dairy Fair

Another Vegan Dairy Fair wrapped up yesterday in Boulder, Colorado. This tasty event, an educational project sponsored by Dale Ball and Bleating Hearts Sanctuary, offered the chance to sample plant-based dairy creations. While snacking on non-dairy ice cream, yogurts, and dips, I learned why these food choices are important to humans and animals.

The fair also provided cooking demos – my personal favorite part of the day (yes, I got new recipe ideas for the blog). First up were Mark Reinfield and Ashley Boudet, ND of The Doctor and The Chef. Mark regaled us with vegan jokes and demonstrated recipes from their new book, “The Ultimate Age-Defying Plan.” Mark showed how to make the delicious concoctions with Ashley reporting on the dishes’ nutritional highlights. Not only did I get to eat, but I was shown why the options chosen were good for my health. Win-Win!

Then it was time to check out the vendors with food selections from national companies as well as local businesses. From this showcase of sweet and savory snacks, I enjoyed cheese sauces, non-dairy milks, and caramels. But having tried and failed to make vegan donuts myself, my hat heartily goes off to Rustic Donut who bake a scrumptious donut that is not only vegan but also gluten-free.

Dale Ball introducing Kathy Peters

The last cooking class was given by vegan mentor Kathy Peters, who made a versatile and yummy Vanilla Pastry Cream. She also gave instructions on how to use various non-dairy ingredients in vegan desserts. Her joy of vegan food preparation obviously spills out onto her family because they each had a part in her presentation. That seemed to be a thread that ran throughout the day – one of including friends and family while you honor your health and that of the animals and the earth.

A Day at the Vegan Dairy Fair

May6

Dale Ball (co-organizer of the Vegan Dairy Fair) and Donna Marino (organizer of Boulder and Beyond meetup)

Yesterday I had a great time eating and learning at the Vegan Dairy Fair held in Boulder, CO. There weren’t many baked treats, but I wanted to share the event with you because it was an afternoon of vegan fun.

The fair, touted as a totally plant-based celebration, was filled with vegan milk, cheese, yogurt, dips, dressings, ice cream, and confections. It occurs on the Saturday before Mother’s Day, “to honor mothers of all species.”

There were samplings from so many vendors that I was glad I showed up hungry. I tried vegan cheeses from Kite Hill, Follow Your Heart, Peaceful Rebel Cheese, The Honest Stand, and, my personal favorite, Miyoko’s. The food choices also included ice cream, candies, alternative milks of all kinds, dips, yogurt, and cupcakes. A Mac ’n Cheese Taste-off gave me the chance to try out a few prepared macaroni and cheese selections and donate to a good cause.

I was not able to attend all of the cooking demonstrations (I was busy eating!), but I thoroughly enjoyed JL Fields class on Pressure Cooking. She’s a delightful presenter with a ton of energy, information, and humor. JL prepared risotto in about 15 minutes which is amazing, considering my definition of risotto is “the dish that takes four hours to make.”

The event, organized by Bleating Hearts Sanctuary, Dale Ball, and Peaceful Prairie Sanctuary, is an educational project held “to represent those we believe to be the most important reason to choose vegan dairy – the cows, the chickens as well as all animals.” They ask that people keep in mind “that the fair is held on behalf of those whose lives depend on our switch to a vegan lifestyle.” I left with a renewed respect for animals, but also as a desire to make my own vegan butter thanks to inspirations and ideas from JL and Veganize Everything.

JL Fields demo with pressure cooker

Vegan Baking Up High

making tasty vegan treats at high altitude

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